Warm the Cream and Vanilla: In a medium saucepan, gently heat the double cream with the vanilla pod and scraped seeds (or vanilla extract) over a medium-low heat. You're looking for the cream to become aromatic and just begin to steam around the edges, but do not let it boil. It should have a lovely, sweet, fragrant smell. Once hot, remove from the heat, take out the vanilla pod, and set aside to cool slightly.

Whisk the Yolks and Sugar: In a large mixing bowl, whisk together the 120g caster sugar and egg yolks until they are pale yellow and well combined. The mixture should feel slightly thick and ribbon-like when you lift the whisk. This ensures a smooth custard base.

Temper the Egg Mixture: Slowly pour the warm cream into the egg yolk mixture, whisking continuously. This crucial step, called tempering, prevents the eggs from scrambling. Pour in a thin, steady stream, whisking all the while, until everything is thoroughly combined and has a uniform, pale creamy colour.

Prepare for Baking: Preheat your oven to 150°C (130°C fan/Gas Mark 2). Arrange six 150ml ramekins in a large roasting tin. Carefully pour the custard mixture evenly into each ramekin. The surface should be smooth and a uniform pale yellow.

Create a Water Bath: Carefully pour hot water into the roasting tin around the ramekins, ensuring the water comes about halfway up the sides of the ramekins. This water bath (bain-marie) helps the custard cook gently and evenly, preventing it from curdling or cracking, and keeps the top looking smooth and unset as it cooks.

Bake and Chill: Bake for 40-45 minutes, or until the edges of the custards are set, but the centres still have a slight wobble when gently shaken. They should appear lightly golden around the edges. Carefully remove the roasting tin from the oven, then lift the ramekins out of the water bath. Let them cool completely at room temperature, then cover them with cling film and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm. This is my go-to recipe when I need something quick but impressive, as this make-ahead step is a lifesaver!

Caramelise the Sugar: Just before serving, sprinkle an even layer of caster sugar (about 1-2 teaspoons) over the top of each chilled custard. Use a kitchen blowtorch to caramelise the sugar until it melts, bubbles, and turns a rich, deep amber colour. Listen for the satisfying crackle as the sugar melts. Alternatively, place the ramekins under a very hot grill (broiler) for 1-2 minutes, watching carefully to prevent burning, until the sugar caramelises. Serve immediately, enjoying the contrast between the hot, crisp sugar and the cold, creamy custard.